Photo by Danielle Atkins

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Serves 6 to 8

  • ½ cup soy sauce
  • ½ cup lime juice (from 6 to 8 limes)
  • ½ cup canola oil
  • ¼ cup packed brown sugar
  • 2 teaspoons ground cumin seed
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon chili powder
  • 3 medium garlic cloves minced (about 1 tablespoon)
  • 1 (2-pound) pork tenderloin sliced into ¾-inch by 5-inch strips
  • Tortillas (optional)
  1. Combine soy sauce, lime juice, oil, brown sugar, cumin seed, pepper, chili powder, and garlic in a bowl. Add pork tenderloin and turn to coat. Marinate in refrigerator for 3 hours.
  2. Light grill to medium-high heat. Grill pork for 5 to 7 minutes or until desired doneness, flipping slices halfway through.
  3. Serve slices whole, or dice and serve on tortillas.

From A Feast for the Fireworks.

  • Recipe by Sheldon Lukow of Butchertown Hall in Nashville, Tennessee

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